2010 Tassi "Franci" Brunello di Montalcino

SKU #1213990 95 points James Suckling

 What a wine with salty, savory, light milk chocolate and iron character. It's full body, super integrated tannins and a long, long finish. It just makes you jump to attention. So lively and gorgeous. Drink or hold.  (1/2015)

94 points Robert Parker's Wine Advocate

 Tassi's 2010 Brunello di Montalcino Franci opens to medium body and savory tones of Indian spice, dried fruit, licorice and dark cola. The balsam herb intensity is very attractive. This wine veers toward the ethereal and away from the obvious fruit and berry tones you get with less sophisticated Sangiovese. In fact, this is a wine that seemingly basks in the Brunello spotlight with all the small, enticing details and aromatic trimming you should expect of a wine of this craftsmanship. It sees 36 months of slow aging in traditional oak casks. The finish is feminine and delicate with rose hip, dried violets and forest tones. 94+ (ML)  (2/2015)

93 points Vinous

 A dark, juicy beauty, the 2010 Brunello di Montalcino Franci offers gorgeous inner perfume, sweetness and mid-palate depth, all in an attractive, mid-weight style with plenty of near and medium term appeal. Hints of sweet tobacco, cedar, dried flowers and sage add nuance on the silky finish. This is another terrific showing from Fabio Tassi. 93+ (AG)  (2/2015)

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Price: $79.99
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Staff Image By: John Downing | K&L Staff Member | Review Date: 5/31/2016 | Send Email
This is Fabio Tassi's more classically styled Brunello as it ages in large casks for three years and truly expresses the complex characteristics of serious Sangiovese from Montalcino. It's an ethereal, medium weight gem with savory black fruit flavors enhanced by hints of minerals and florals along with plenty of stuffing from start to finish. A classic 2010 not to be missed.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 5/19/2016 | Send Email
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The nose is smoky, dark, shows more earthy aromatics with hints of iron, leather, dried herbs, dried meat, more of that umami savory character with hints of mineral salts. On the palate the wine is expansive, powerful while still showing definition in the midst of its richly textured body. The wine comes on in waves, full, powerful, texturally dominating but then the flavors take over, plumy, chocolate, Christmas spice, wild cherry and then to the meaty, more savory flavors, just an incredible array. The finish is long, powerful, supple, complex and really brings this wine to an exciting…well I can’t say finish because it just goes on and on. Drink from 2015 to 2035
Drink from 2016 to 2035

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 7/14/2015 | Send Email
The Brunelli’s from Fabio Tassi always remind me of Montalcino. They have the classic Tuscan dust and a little cedar, tobacco as well as fruit. The “Franci” is no exception, this is a bottle that when you remove the cork, I am almost transported back to this little hill town of Montalcino. This is a wine that is Old World in style with enough fruit and balance to keep everyone at the table happy. I will try to keep my hands off for quite a few years, the longer the time, the more I will be rewarded.

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.
Alcohol Content (%): 14.5